Craving pumpkin pie but don’t want to go overboard? These little four-bite treats taste just like everyone’s favorite fall dessert, but they’re gluten-free and sweetened with maple syrup. The easy press-in crust of nuts, oats and gluten-free flour removes the stress of rolling and crimping pie crust.
Nutritionally speaking, one square supplies 82% of the recommended daily intake of vitamin A!
Active time: 20 minutes Total time: 1 hour, 25 minutes, plus cooling time
Sweet Potato Pie Bars
Ingredients
For the crust
- 1/2 cup (60g) pecans
- 1/2 cup (74g) gluten-free flour blend (such as Bob’s 1-to-1 Baking Blend)
- 1/2 cup (48g) rolled oats
- 3 tablespoons coconut sugar
- 5 teaspoons coconut oil
- 1/4 teaspoon salt
For the filling
- 1 pound, 10 ounces (737g) sweet potatoes (about 3 medium)
- 1/2 cup (118ml) canned coconut milk, well stirred
- 1/2 cup (118ml) maple syrup
- 3 tablespoons gluten-free flour blend (such as Bob’s 1-to-1 Baking Blend)
- 1 tablespoon pumpkin pie spice
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- Whipped coconut cream, to serve (optional)
Directions
Preheat the oven to 425°F (218°C). Pierce the sweet potatoes all over with a fork. Roast on a baking sheet in the center of the oven until they are tender in the middle when pierced with a paring knife, about 45 minutes. Alternatively, microwave on high until tender. When cool enough to handle, peel and mash the sweet potatoes, you will need 3 cups mashed, reserve remaining for another use. Set aside.
Reduce the oven to 350°F (177°C). Spray an 8-by-8-inch (20-by-20cm) pan with cooking spray. Combine the crust ingredients in a food processor until finely ground and beginning to clump, 1 minute. Press into the prepared pan and tamp down firmly with the bottom of a measuring cup. Bake until golden brown, 10 minutes.
Rinse and dry the food processor. Put the sweet potatoes and remaining filling ingredients in the food processor and process until smooth, about 2 minutes. Pour the mixture into the crust. Bake until the top is set, and cracks appear around the edges, 35–40 minutes. Cool completely. Cut into 16 squares. Top each square with non-dairy whipped topping, if desired. Serve. Cover and store the leftovers in the pan in the refrigerator for up to 5 days.
Serves: 16 | Serving Size: 1/16 recipe/1 square
Nutrition (per serving): Calories: 130; Total Fat: 4.8g; Saturated Fat: 2g; Monounsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 121mg; Carbohydrate: 21g; Dietary Fiber: 1.4g; Sugar: 10g; Protein: 2g
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